Cedar and Sprouts Salad

With the arrival of summer, I like to bring to the table something fresh and light, but at the same time rich in antioxidant vitamins, precious minerals and energy. So I thought of a "particular rice salad with cedar, sunflower seeds and seedlings alive at an early age (sprouts). Let's discover together this recipe with a typically summer look.

Video of the Recipe

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Identity Card of the Recipe

• 114 KCal Calories per serving

• Ingrediants

  • 500 g of cedars
  • 50 g of alpha alpha sprouts
  • 50 g of Venere rice
  • A few mint leaves
  • 2 tablespoons of extra virgin olive oil
  • 30 g of green olives
  • 20 g of sunflower seeds
  • Q.b. of salt

  Materials Needed

  • Scavino
  • Casserole for cooking rice
  • Chopping board
  • Bowl

  Preparation

  1. First, prepare the alpha-alpha sprouts following the directions given on THIS VIDEO.

  How to prepare the alpha alpha sprouts?
  Soak the alpha alpha seeds in cold water for 4-6 hours. Drain the seeds from soaking and put them in a large glass jar. Rinse a couple of times, eliminating the water. Cover the glass jar with gauze, then seal with a rubber band or kitchen cord.
  Place the jar upside down, placing the gauze on a colander. Place the colander over a bowl, so that the water droplets collect in the container below.
  Repeat this twice a day.
  After 3 days from soaking, it is advisable to expose the jar with the partially sprouted seeds to the
  sun: the light, in fact, activates the chlorophyll and enriches the young plants. After 4-5 days, clear shoots can be seen, ready for consumption.

  2. Dedicate yourself to cooking Venere rice. Dip the rice in lightly salted boiling water and cook over a very low heat for about 40 minutes, following the cooking instructions on the package.

  Did you know that
  It is possible to replace Venus rice with other types of rice (e.g. brown rice, basmati rice or parboiled rice).
  To make the recipe raw, it is recommended to replace the rice with coarsely chopped raw cauliflower.

  3. Drain the Venere rice from the cooking water and allow to cool.
  4. Meanwhile, coarsely chop the mint and cut the olives into rings.
  5. Cut the cedar in half and squeeze the juice. Take part of the zest, chop it and set aside.
  6. Dig the pulp of the cedar: it will serve as a salad container.
  7. Season the rice with oil, olives, sunflower seeds, sprouts, chopped mint, citron juice and zest.
  8. Fill the cedar bowl with the salad and serve immediately.

  Alice's comment - PersonalCooker

  This "salad" is just the ideal to pay homage to the summer! Of course, you can enrich it with dried fruit, fresh fruit (it's delicious with strawberries!), Other types of sprouts and whatever your imagination dictates!

  Nutritional values ​​and Health Comment on the recipe

  The Cedar and Sprouts Salad is a low-calorie vegan food, with an energy intake mainly attributable to carbohydrates, followed by lipids and finally proteins.
  The fatty acids of the triglycerides are mainly unsaturated (monounsaturated), the carbohydrates are complex and the proteins have a low and medium biological value. The fibers are abundant and cholesterol is absent.
  The Cedar and Sprouts Salad is suitable for any diet, including those for food intolerances to gluten and lactose. It can also be included in diets for the clinical nutrition of those suffering from metabolic pathologies and overweight.
  The average portion of Cedar and Sprouts Salad is about 250-300g (280-340kcal).